St. Spyridon cathedral plans an escape to Mykonos

LIVING

Vicki Helali, left, president of the Women's Philoptochos Society, and Jody Athanasiou, vice president. Helali is holding a jar of syropi, a mixture of honey, cinnamon and lemon that is drizzled over loukoumades, which is what Athanasiou is holding. The women said loukoumades were the first recorded Greek sweet. (T&G Staff/BETTY JENEWIN)

September is a great month for fall events, and the social calendar includes "Mykonos Escape," a fundraiser to benefit St. Spyridon Greek Orthodox Cathedral, 102 Russell St., Worcester.

The event, open to the public, will be held from 11 a.m. to midnight Sept. 21 and noon to 8 p.m. Sept. 22 on the cathedral grounds, rain or shine. Parking is available in back of the cathedral, and there also is off-street parking nearby.

St. Spyridon Greek Orthodox Cathedral will be open for people who want to view it.

The mission of the Mykonos Escape is to "recreate the atmosphere, livelihood and culture of a Greek-Mediterranean Party," said Christina Andrianopoulos, chairman of public relations and outreach for the event.

"Mykonos, a Greek Island, is particularly renowned for its cosmopolitan night life, and tourism is its major industry," according to Andrianopoulos.

Guests can expect great food, live music (bands and DJs) and dance performances at the event, she said.

Food is a big draw.

Paul Barber of The Flying Rhino in Worcester is among restaurateurs and chefs who helped create the Greek/Mediterranean menu that includes spinach pie, Greek salad, pizza, souvlaki (pork or chicken), Gyro, Greek Loukaniko sausage, desserts, etc. Everything will be prepared on premise, according to Andrianopoulos. Soft drinks, coffee and beer and wine will be sold.

Jody Athanasiou and Vicki Helali, both of Worcester, will make traditional Greek loukoumades.

The women, "the LoukouMamas," are seasoned pros at making the little yeast-risen dough puffs that are deep-fried to a golden brown, then dipped in a warm, honey-cinnamon-lemon syrup.

Loukoumades are the oldest recorded European pastry and were awarded to the winners at Olympia in the ancient Olympic games, said Athanasiou. The fried balls of dough covered in honey were referred to as "honey tokens" by the poet Callimachus, whose reference is the earliest mention of any kind of pastry in European literature, she said.

"Every culture has its own version of loukoumades," added Athanasiou. "As a young child growing up in a Portuguese community, I made malassadas, deep-fried yeast doughnuts coated with granulated sugar."

Helali, who is president of the Ladies' Philoptochos Society at the cathedral, and Athanasiou, vice president, said making loukoumades is a "labor of love."

Volunteers, men and women, help make the confections, said Helali. "Of course, we recruit friends and family members, including my 87-year-old father, to help," she said.

Athanasious joked, "Some people say we railroad them into helping us. Whatever works." Her son and daughter are among recruits, she said.

"We have a lot of fun, and we have been known to sing and dance around the booth," said Helali. "It's all for a great cause."

The women also make loukoumades for the cathedral's bi-annual Greek Festival. No doubt, they have their own groupies, judging from the popularity of the recipe that has been used since the 1996 Greek Festival. Their recipe doesn't include servings, just the words Festival Size!

Barber has a Birthday Party Batch recipe that calls for 12 cups of flour. He said the recipe fills two five-gallon buckets, which allows room for the dough to rise.

Home bakers can find recipes for loukoumades and the honey syrup on websites, including www.allrecipes.com.

Skyline Bistro at Worcester Technical High School, One Skyline Drive, Worcester, is reopened for the season.

It is open to the public from 10:30 a.m. to 12:15 p.m. Tuesday through Friday. On the menu: Soups, salads, entrees, burgers, sandwiches and more.

Students in the culinary program at Worcester Technical High School prepare menu items, and the hospitality students service the restaurant.

Reservations are recommended; call (508) 799-1964.

Celebrity chef Mary Ann Esposito recently received the prestigious Premio Artusi Award, presented annually to the individual who best exemplifies the art of preserving the traditions of regional cooking.

The award was presented to Esposito in Forlimpopoli, Italy, home to Italian writer Pellegrino Artusi for whom the award is named. Artusi wrote the definitive work, "The Art of Eating Well," which became the benchmark cookbook for Italians.

Esposito was selected to receive the award for her "extraordinary work in spreading the story of Italian cuisine in the United States through her television series and numerous books and articles aimed at preserving the best of Italian cooking," according to Casa Artusi.

Esposito said, "I am excited and honored to receive the Premio Artusi award. I am extremely proud of my Italian heritage, and I'm thankful I've been able to make it my life's work to share Italian recipes and traditions that were passed down from my parents and grandparents. I strive to preserve the authenticity of Italian regional cooking, and I am humbled by this prestigious recognition."

"Ciao Italia with Mary Ann Esposito," now in its 25th season, is reportedly the longest-running cooking show in America. Esposito has written 12 cookbooks. Visit www.ciaoitalia.com.

"Looks for Hope," an event to benefit the American Cancer Society's Hope Lodge in Worcester, will take place Sept. 26 in Franklin Manor Restaurant and Banquet Facility, 42 W. Boylston St., West Boylston.

There will be boutique vendors and cocktails from 5 to 6:15 p.m., with dinner at 6:15 and the fashion show at 7:30 p.m.

Tickets for dinner and show: $65 per person. Advance reservations only; no tickets will be sold at the door. Call Hope Lodge at (508) 792-2985.

Ike's Den in Shrewsbury and the Solomon Pond Mall in Marlboro will provide fashions.

The Harrington Hospital Auxiliary in Southbridge will host a pasta demonstration by Chris Rovezzi, executive chef/owner of Rovezzi's Ristorante in Sturbridge, at 11:30 a.m. Sept. 26 at the LaSalle Reception Center, 444 Main St., Southbridge.

The public is invited to the demo and luncheon. Tickets are $25 per person. Call the hospital's volunteer office at (508) 765-6473 for more information.

Rovezzi is a two-time winner of Worcester's Best Chef competition, and was on the judges' panel for the 2013 event.

The chef will offer tips about making, cutting and preparing homemade stuffed pasta.

Narragansett Beer announced the return of its award-winning seasonal favorite, Narragansett Fest.

Narragansett Fest is a traditional amber-brown German Oktoberfest-style beer, which won silver at the Beverage Tasting Institute's 2010 World Beer Championship and received a gold medal at the 2011 Great International Beer & Cider Competition held in Providence, R.I.

Offered on draught and in signature 16-ounce Tallboy cans, Narragansett Fest is available throughout New England. For more information, visit www.narragansettbeer.com.

Ritual, 281 Main St., Worcester, has announced several specials for September.

The Leicester Harvest Fair will take place from 10 a.m. to 4 p.m. Sept. 21 on the town common.

There will be vendors and activities on the common and agricultural exhibits inside the Town Hall. Great goodies!

I will be among the judges who select blue ribbon winners in baking and home canning categories. The competition includes pies, cakes, cookies, etc. The home canning of jams, jellies, pickles and preserves is a personal favorite.